TiT, Part V: Roasted Turkey Breast Recipe

Roasted Turkey Breast with Herb Butter

1 half of a breast of turkey, deboned but with skin attached
1 t sea salt
cracked peppercorns to taste
4 cloves garlic
1/4 cup unsalted butter, softened but not melted
1 t thyme
1 t marjoram
kitchen twine

1. Liberally salt the skinless side of the turkey. Roll it into the closest facsimile of a cylinder you can muster, keeping the skin on the outside to protect it. Tie it up with three strings on the short side and one across the long side.

2. In a mortar, make a paste of the garlic cloves, salt and peppercorns. Add this to the butter, along with the herbs, and mash together. Feel free to improvise using whatever herbs or aromatics you have on hand. If you live in Thailand, you might need to stick this back in the fridge to keep it from melting.

3. If you're using a rotisserie, spit the turkey; otherwise use a roasting rack. Using a rubber spatula if you have one or otherwise resorting to the flippers you were born with, spread the herb butter over the outside of the breast.

4. Basting occasionally, roast at 350 degrees F or so for 90 to 120 minutes. You'll know it's ready when the skin is golden brown. Set aside the drippings for the gravy and let the roast rest for at least 15 minutes before carving.

Personally, because well-made turkey is just as delicious at room temperature as it is out of the oven, I think it's futile to try to serve the turkey piping hot. The only good reason to rush is if you overcooked the breast. So, like, don't do that.